Goat meat

Goat meat
Marinating goat chops

Goat meat is the meat of the domestic goat (Capra aegagrus hircus). It is often called chevon or mutton when the meat comes from adults, and cabrito or kid when from young animals. While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chèvre), since market research in the United States suggests that "chevon eater" is more palatable to consumers than "goat eater".[1] Cabrito, a word of Spanish origin, refers specifically to young, milk-fed goat. In the English-speaking islands of the Caribbean, and in some parts of Asia, particularly Bangladesh, Nepal, Sri Lanka, Pakistan and India, the word “mutton” is often used colloquially to describe both goat and lamb meat, despite technically only referring to sheep meat.

Contents

In cuisine

Cooked goat meat

Although cited in a New York Times article as "the most widely-consumed meat in the world",[2] in total consumption goat is a distant fourth globally behind pork, beef, and chicken.[3] Goat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.[2] The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Mexican, and Caribbean.[4]

Roasted kid

Goat has historically been less commonplace in American, Canadian and Northern European cuisines, but is finding a hold in some niche markets.[5] While in the past goat meat in the West was confined to ethnic markets, it can now be found in a few upscale restaurants and purveyors,[2] especially in cities such as New York and San Francisco.[4] Bill Niman of Niman Ranch has recently turned to raising goats and he, along with other North American producers, tends to focus on pasture-based methods of farming.[5]

Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste. "Curry goat" is a common traditional Indo-Caribbean dish. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;[4] goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).

Characteristics

Goat meat seller in Kabul

Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.[2] Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;[6] therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.

Literary mentions

Al-Biruni mentions in his book on India a commentary by Galenus wherein Galenus considers that too much goat meat produces epilepsy.[7]

See also

References

External links


Wikimedia Foundation. 2010.

Игры ⚽ Нужна курсовая?

Look at other dictionaries:

  • Goat — Billy goat redirects here. For the Lance Corporal in the Royal Welsh, see William Windsor (goat). For the urban legend, see Curse of the Billy Goat. This article is about the domesticated species. For other species, see Capra (genus). For other… …   Wikipedia

  • meat-eating —    Meat eating was apparently well established for all classes and castes in very ancient India. The VEDAS show BRAHMINS and others eating beef as well as an assortment of other meats. With the rise of the notion of AHIMSA (nonharm), first… …   Encyclopedia of Hinduism

  • GOAT — The classification of the domesticated goat bred in Israel is disputed among scholars, some maintaining that it originates from the wild goat Capra hircus, hence the name of the domesticated goat as Capra hircus mambrica, others, that it… …   Encyclopedia of Judaism

  • Meat — For other uses, see Meat (disambiguation). Varieties of meat Meat is animal flesh that is used as food.[1] Most often, this means the skeletal muscle and associated fat and other tissues, but …   Wikipedia

  • Goat — n. 1 a a hardy lively frisky short haired domesticated mammal, Capra aegagrus, having horns and (in the male) a beard, and kept for its milk and meat. b either of two similar mammals, the mountain goat and the Spanish goat. 2 any other mammal of… …   Useful english dictionary

  • goat — n. 1 a a hardy lively frisky short haired domesticated mammal, Capra aegagrus, having horns and (in the male) a beard, and kept for its milk and meat. b either of two similar mammals, the mountain goat and the Spanish goat. 2 any other mammal of… …   Useful english dictionary

  • meat — noun ADJECTIVE ▪ fresh ▪ bad, rancid, rotten, rotting ▪ That meat smells rotten. ▪ tender …   Collocations dictionary

  • Meat Inspection Act — The Meat Inspection Act of 1906 was a United States federal law that authorized the Secretary of Agriculture to inspect and condemn any meat product found unfit for human consumption. Unlike previous laws ordering meat inspections which were… …   Wikipedia

  • Meat preservation — Slices of beef in a box. Meat preservation (including livestock, game poultry), includes a set treatment processes for preserving nutritious properties, taste, texture and color of raw, partially cooked or cooked meats while keeping them edible… …   Wikipedia

  • goat — /goʊt/ (say goht) noun 1. a common domesticated ruminant, Capra hircus, bred into many varieties for milk and meat. 2. any bovid animal of the tribe Caprini, comprising various agile hollow horned ruminants closely related to the sheep, found… …  

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”